GlenAllachie 12 Year
Located in the heart of Speyside, a few thousand feet from the River Spey at the foot of Ben Rinnes, GlenAllachie was founded in 1967 by Mackinlay McPherson. It has changed ownership several times but is now independently owned and managed, one of the last remaining distilleries in Scotland to be so. While having much greater capacity, the current output of the distillery is around 500,000 liters of alcohol per year. They have 16 warehouses on site holding some 50,000 barrels. Despite this history, they have rebranded and are only relatively new on American shelves. Unlike many distilleries today, their line is dominated by a great number of age statement offerings across a few named ranges. The GlenAllachie 12 Year is the keystone of their core range and is a pure introduction, offering no cask finishes or proof hikes.
Hazelburn 14 Year Oloroso Cask
Springbank distillery produces three single malt brands and of these, the Hazelburn is perhaps most unique in that it is one of the few whiskies produced in Scotland that are distilled three times (far more normal for their brethren whiskies across the water in Ireland). Distilling an extra time can remove more of what is often described as the “burn” provided by the alcohol in a scotch. Another unusual twist to this scotch is the maturation. While it is not uncommon to finish a whisky in another cask near the end of its aging for a few months or a year to give it additional character, this expression spent the entirety of its maturation in fresh ex-Oloroso casks.
Bain’s Cape Mountain Whisky
While not known for whisky on the international stage, South Africa has been the home of wine, gin, and beer for a great many years. The James Sedgwick distillery was founded in 1853 in Wellington but didn’t start to gain more attention until former English cricketer Andy Watts was made Master Distiller in 1991. Having trained at distilleries in Scotland, he saw the potential to further develop the distillery’s existing brand, Three Ships, throughout the 90s and early 2000’s. He launched Bain’s Cape Mountain in 2009, a single grain whisky made from South African maize. Named after Andrew Geddes Bain, Andy helped introduce South African whisky to the wider world. Thanks Andy!